Source photography: culturewav.es
CREAM OF ASPARAGUS
INGREDIENTS: -2
Bundles of green asparagus
-30 g. olive oil
-1 medium onion (150 g approx.)
-1 zucchini, peeled and chopped (35th g. approx.)
-6oo g. vegetable broth
pinch of salt -1
-1 pinch ground black pepper
-175 g. light cream Puleva
DEVELOPMENT:
Wash asparagus and remove the hard part of the arched stems of asparagus. Cut tender stalks into 2 or 3 pieces and reserve the yolks separately. Heat oil in a glass and set 3 minutes Varoma vel. 1
yolks Add the asparagus and rehoguelas 2 min.Varoma, turn to the left, and vel. spoon. Once sautéed, remove them without removing the oil and set aside.
troceela Add onion and 4 seg.vel. 4, and then saute 4 min.Varoma vel. 1.
I ncorpore the zucchini and asparagus and schedule 4 sec. vel. 4 then 2 min.Varoma vel. 1.
Add broth, salt and pepper and set 25 minutes 100 º vel. 1. Enter
Puleva light cream (reserve two tablespoons for garnish) and schedule 1 min.90 º. Vel 4.
wait a few minutes to lower temperatures slightly and shred 2 min.velocidad proguesiva 5-10.
Serve hot cream and garnish with reserved asparagus tips and a few drops of light cream Puleva.
SURIMI PATE
INGREDIENTS:
• 200 g of crab sticks
· 160 g of nonfat whipped cream cheese
* 20 g olive oil
• 3 tablespoons lemon juice
· salt, pepper
• 2 tablespoons fresh chives
buds • 10 sheets to serve lettuce or chicory or roasted
• 5 cherry tomatoes, halved
PREPARATION: Put
in the cup crab sticks and set 3 seconds, down 4. Lower the remains of the vessel and cover.
Add cheese, oil, lemon juice, salt, pepper and chives and mix 15 seconds, speed 3.
Place a tablespoon of pate on a head of lettuce leaf and garnish with cherry tomatoes, carrot sticks, celery, etc.
Tip: You can serve the pate on endive leaves, toast, pastries, etc..
WARM CARROT SALAD
INGREDIENTS:
2 Small pieces of fresh ginger
2 tablespoons fresh cilantro
1 tablespoon mustard seeds
Media teaspoon curry dust
1 pinch ground black pepper 20g
sunflower oil
light cream 175gr
600g carrot 250g
water vapor
1 chile sliced \u200b\u200bred seedless
1 tablespoon toasted sesame seeds for sprinkling
PREPARATION: Put
in the glass ginger and cilantro and set 4seg/vel7. With the spatula down the remains.
Add mustard, curry, salt, pepper, oil and light cream. 15seg/vel4 schedule. Book in a gravy boat.
Peel and cut carrots into thin slices. Put all the carrot strips in the container Varoma. Cover and set aside.
Put the water in the glass, put the container in position and Varoma 10min/Varoma/vel1 schedule.
Serve hot strips and pour the reserved cream sauce. Garnish with sesame and chile
LIGHT MANGO CREAM
INGREDIENTS: 1 ripe mango
large (peeled and pitted), 1 cutlery
granulated sweetener
4 fat plain yogurt (500 g)
juice
1 lime Mint leaves to decorate
DEVELOPMENT:
Put the mango in the bowl and grind 30 seconds, progressive speed 5-10.
incorporate the sweetener (or sugar), yogurt and lime juice. We schedule 2 minutes, gradually speed 5-10.
Pour the cream into a metal tray floor, we introduce them into the freezer until set or full (about 4-5 hours).
Cut ice cream into pieces and re-enter without placing the glass beaker. Enter the spatula
the nozzle and schedule 2 minutes, gradually speed 5-10.
right Move the spatula to left to get us to be a crushing uniform with a smooth texture, like a thick cream.
serve immediately decorated with mint leaves or mint.
RABBIT HERBS
INGREDIENTS:
• 2 cloves garlic
• 4 sprigs of parsley
· 70 g olive oil
· 1000 g of rabbit cut
• the rabbit liver
· pinch of oregano, black pepper, cumin, thyme, rosemary and salt
· 150 g of white wine
* 100 g of water
PREPARATION:
1. Pour in the cup garlic and parsley schedule 4 seconds, speed 5. Remove and set aside.
2. Without washing the glass, place the butterfly in the blades, pour oil and set 6 minutes varoma, speed 1.
3. Stir in minced garlic and parsley and cook 3 minutes, varoma, speed 1.
4. Schedule 25 minutes varoma, turn left and speed spoon and gradually add the pieces of rabbit buccal and spices.
5. Stir in salt, wine and water. Schedule 15 minutes varoma, turn left and speed spoon. Leave uncovered to evaporate the liquid.
6. Pour on a platter and serve immediately.
FLORIDA COCKTAIL
INGREDIENTS:
130 ml. grapefruit juice 60 ml
. lemon juice 60 ml
. orange juice 4 tablespoons
granulated sweetener 200 ml. sparkling water
400 gr. ice cubes
mint leaves to decorate
PREPARATION: Put
in the glass all ingredients and mix 30 seconds, speed 1.
Pour the cocktail into glasses type "highball" and a straw and garnish with mint leaves.
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